Gift of spring for Breakfast, Lunch or Supper

It seems that spring has finally arrived, and although winter vegetables are still abundant, it's time to spring ahead and enjoy the fruit (and veggies) of the season. Asparagus is a wonderful spring vegetable that has been around for more that 2000 years, and historically, was harvested for its medicinal properties. Asparagus is an excellent source of folic acid, vitamin K, and vitamin A (in the form of beta-carotene), and is one of the richest sources of the antioxidant glutathione. But what we love most about asparagus, is its rich buttery flavour and light crunch that makes a perfect side to any meal.

At the grocery store, look for bright green stalks with tightly closed, compact tips. Stalks should be straight, firm and about 6 to 8 inches in length. Store the fresh asparagus in the refrigerator with a damp paper towel wrapped around the bottom of the stalks, and plan to use them in a couple of days.

Just before cooking, start by breaking off the butt end of each spear where it snaps easily. These ends tend to be tough and woody, but you can use them for making stock.

Here is one of my favorite recipes using asparagus. This frittata takes no time to make which is perfect for a week night meal. Serve it with a green salad, and left overs can be warmed up the next day.

Frittata with Asparagus, Tomato, and Fontina cheese

Ingredients

6 large eggs
2 tablespoons whipping cream
1/2 teaspoon salt, plus a pinch
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
1 tomato, seeded, diced
Salt
3 ounces Fontina, diced

Directions

Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend. Set aside. Heat the oil and butter in a 9 1/2-inch-diameter nonstick ovenproof skillet over medium heat. Add the asparagus and saute until crisp-tender, about 2 minutes. Raise the heat to medium-high. Add the tomato and a pinch of salt and saute 2 minutes longer. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Sprinkle with cheese. Reduce heat to medium-low and cook until the frittata is almost set but the top is still runny, about 2 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown on top, about 5 minutes. Let the frittata stand 2 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a plate.

Source of recipe and photograph: www.foodnetwork.com